Wednesday, March 14, 2012

Raspberry Cheesecake Stuffed French Toast

I love a good brunch. It’s all I think about after
waking up the morning after a long night out. It was bad news when I lived in
the same building as a Busboys & Poets, and is now bad again after a
Founding Farmers opened up not too far from my new home. But it’s fun to make
your own brunch because it’s way cheaper. Especially when you can buy an entire
bottle of champagne for the same price as one mimosa at a restaurant. Mmmm,
mimosas. I could have a mimosa (or 4) every morning. So, to celebrate spring
break I made a brunch for my roommates, with raspberry cheesecake stuffed French
toast as the main dish.

5 eggs

¼ cup vanilla soy milk

½ tbsp. vanilla extract

Sliced challah bread ½ inch thick

Small box of fresh raspberries

Cream cheese

1 tbsp butter

Puree the fresh raspberries. Whisk
together the eggs, milk and vanilla extract. Heat the butter in the skillet. Then,
cover one side of one piece of bread with cream cheese, and dip the plain side
in the egg mixture. Pop the bread in the skillet, egg side down. Spoon a dollop
of raspberry puree on top of the cream cheese. Take another slice of bread, dip
one side in the egg mixture. Place it on top of the first slice of bread to
make a cream cheese/raspberry sandwich, egg side up. After the first side has
cooked, flip the sandwich over and cook until browned. Add maple syrup and
enjoy! And don’t forget your mimosa, vitamin C is very important!